Scallops Gorgonzola Recipes

SAVORY SEA SCALLOPS AND ANGEL HAIR PASTA

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink.
• Melt butter in a skillet over medium heat. Stir in the garlic and cook just until fragrant and softened, about 1 minute. Slice any scallops over 3/4-inch thick in half so they'll cook evenly; stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, 2 to 3 minutes. Scallops will become tough and chewy if overcooked. Stir in lemon juice, and season with salt and black pepper. Pour in cream if you like a thicker sauce. Bring the mixture just to a bare simmer.
• Serve over hot angel hair pasta; sprinkle to taste with Parmesan cheese.

SCALLOPS GORGONZOLA

Steps:

• Halve the pancetta slices to make two thin strips of pancetta. Wrap each scallop tightly with the strips of pancetta, forming a criss-cross pattern across the scallop (like a present). Heat olive oil and pan-fry scallops briefly on each side until the scallop is cooked through (when they lose their transparency and turn opaque: approximately two minutes on each side).
• Blanch the asparagus in rapidly boiling water for two minutes.
• Mix the wine and cheese and reduce in a small saucepan until thick. Season with salt and pepper.
• Assemble the dish by placing 3 asparagus together, place 3 scallops on top and drizzle with 1/2 the gorgonzola sauce per person.

VEAL SCALLOPS WITH MUSHROOMS AND GORGONZOLA

Steps:

• Saute veal after it is lightly salt and peppered on both sides in 3 TBSP butter & 3 TBSP olive oil for 8-10 min, until lightly browned. Transfer to a warm dish. Next add the shallots to the skillet and saute till tender but not browned. Then add the wine & stock & stir to release the brown particles in the skillet. Bring to a boil and then simmer until liqiud is reduced by 1/2. Add the cream, S & P to taste. Add the mushrooms & cook for a few minutes. Then add the veal back to the sauce. Simmer but do not overcook. Just before serving add the Gorgonzola cheese to your taste. Once the cheese has melted, sprinkle with parsley and serve over egg noodles. This dish can be cooked ahead of time.